It’s a good thing fall is just around the corner, because we’ve been seriously craving fall recipes like this Roasted Butternut Squash and Cranberry Salad. This autumn salad is loaded with healthy and clean ingredients making this not only delicious but completely guilt free.
The base of this salad is a mixture of Israeli couscous and quinoa for a healthy dose of protein. It’s a pretty well known fact that both these ingredients are pretty bland. But not when you add a whole bunch of flavorful toppings with a killer dressing. In addition to the couscous and quinoa, we’ve got pumpkin seeds, cranberries, and red onion. However the dressing is the real winner here.
To complete this dish we tossed it in a butternut squash and poppy seed dressing that can be thrown together in a flash. And by flash I mean 2 minutes. Add chopped butternut squash, honey, white vinegar, and garlic in a blender to make this tasty treat; it’s the perfect addition to this salad and really ties together these scrumptious fall flavors.
Up next on the blog we a muffin top recipe that we felt we had to share. Our first muffin top recipe has been the most popular blog post we’ve shared thus far. Last fall it was a copycat recipe for Panera Bread’s Pumpkin Muffin Tops. As we are about to enter into fall yet again, we have another delicious muffin top recipe you are going to have to see to believe. Friday will be the big reveal, be sure to come back then and check it out. Trust us, it’s too good to miss!
We hope you have enjoyed your time on our blog, and thank you so much for visiting! Make sure to check back with us on the regular as we share delicious recipes, or subscribe to our blog and get them sent straight to your email!
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 3 cups butternut squash, chopped
- 1 tbs olive oil
- 1 cup cooked and cooled quinoa (cook according to package)
- 1 cup cooked and cooled Israeli couscous (cook according to package)
- 1 cup dried cranberries
- 1 cup red onion, finely chopped
- 3 tbs pumpkin seeds (deshelled, they will look green)
- salt and pepper, to taste
- 1/2 of fresh lemon
- 1/3 cup white vinegar
- 1/4 cup honey
- 1/8 tsp salt
- 1/2 tsp minced garlic
- 1/2 cup olive oil
- 1/4 cup butternut squash
- 1 tbs poppy seeds
Ingredients
For Butternut Squash and Poppy Seed Dressing
|
|
- Preheat the oven to 400F.
- In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
- While the squash is roasting, cook both the quinoa and couscous according to package, and allow to cool completely.
- To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, pumpkin seeds, and 1/2 of a fresh lemon in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Enjoy!
- Combine all ingredients except for the poppy seeds in a blender and blend until thoroughly combined.
- Stir in the poppy seeds and store in an airtight container in the fridge.
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